High Protein Whole Wheat Bread Recipe

Whole wheat bread brings a great amount of protein, but this recipe takes it up a notch with the addition of soy milk and oat bran. It’s a power house, protein bread that goes great with any meal at any time of day. It’s easy to make in your bread machine from start to finish using the whole wheat cycle.

If you can’t find powdered soy milk, you can use fresh soy milk in the same ¼ cup proportion. This is a great bread for anyone on a diet to supplement the potential lack of protein that some diets forsake. Try it toasted with a poached egg for breakfast or thinly sliced for a lunchtime sandwich.

INGREDIENTS:

1 cup of water (110° F./ 43°C.)

1 teaspoon of salt

1 tablespoon of honey

1 tablespoon of oil

1/4 cup of soy flour or soy milk

¼ cup of soy flour

2 cups of whole wheat flour

¼ cup of oat bran

2 teaspoons of bread machine yeast or active dry yeast

DIRECTIONS:

1

Put all of the ingredients into the bread pan in the order indicated in the ingredient list and select wheat bread setting, 1-pound loaf and medium crust.

2

Wen done, let the loaf rest for 10 minutes and remove from bread pan and serve.

Ingredients

INGREDIENTS:

1 cup of water (110° F./ 43°C.)

1 teaspoon of salt

1 tablespoon of honey

1 tablespoon of oil

1/4 cup of soy flour or soy milk

¼ cup of soy flour

2 cups of whole wheat flour

¼ cup of oat bran

2 teaspoons of bread machine yeast or active dry yeast

Directions

DIRECTIONS:

1

Put all of the ingredients into the bread pan in the order indicated in the ingredient list and select wheat bread setting, 1-pound loaf and medium crust.

2

Wen done, let the loaf rest for 10 minutes and remove from bread pan and serve.

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.